Paprika buttermilk chicken & courgette skewers
- Ed Smith
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Serves 4
Easy
Prep: 30 mins
Cook: 15 mins
plus at least 2 hrs chilling
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Marinate chicken in paprika buttermilk to ensure these skewers remain lovely and succulent for grilling or barbecuing
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
200ml buttermilk
-
1¼ tsp sweet smoked paprika
-
½ tsp Aleppo pepper
-
800g skinless, boneless chicken thighs
quartered
-
2 courgettes
trimmed
-
½ lemon
juiced
You’ll also need
-
4 metal skewers
(or soak wooden skewers in water for 30 mins before using)
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Nutrition: Per serving
- kcal330
- fat17g
- saturates5g
- carbs4g
- sugars4g
- fibre1g
- protein40g
- salt1.2g
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Method
-
step 1
Combine 150ml of the buttermilk with 1 tsp of the paprika, the Aleppo pepper and ¼ tsp sea salt flakes. Add the chicken pieces, mix well to coat and chill for 2 hrs, or overnight.
-
step 2
Meanwhile, slice the courgettes lengthways into 8-12 thin ribbons each using a vegetable peeler. Sprinkle over ¼ tsp sea salt flakes and leave to soften for 15-30 mins.
-
step 3
Combine the remaining 50ml buttermilk and paprika with the lemon juice in a small bowl or jug. Set aside.
-
step 4
Alternately thread the chicken and courgette ribbons, folding them in a concertina effect onto the skewers – each skewer should have a quarter of the chicken on it. Cook on the barbecue over a moderate heat or ashen coals for 10-15 mins, turning regularly to ensure they char but don’t burn (or to cook indoors, place the skewers on a baking tray and grill for 15 mins on each side). The skewers are ready when the meat is firm to the touch.
-
step 5
Transfer the skewers to a platter and brush or spoon over the buttermilk dressing to serve.
Recipe from Good Food magazine, July 2023
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